Can you give me some ideas for cooking squash?

Question

Sorry I forgot to add HEALTHY ideas. Thanks.

Answer 1

Summer squash or Winter squash?   Totally different types of squash, with totally different types of preparation.......

Answer 2

If it's large, cut into sections & remove the seeds with a large spoon.

You can par-boil sections in salted water to speed up cooking.

Or pour 1/4" of water or chicken stock in a baking dish.

Put skin down, in baking dish in 400F oven 20 minutes until softened.

Put 1 tsp brown sugar & 1 tsp butter on each piece for last 10 minutes.

Answer 3

6 pounds butternut squash - peeled, seeded and sliced

1 egg, beaten

1/2 cup milk

1/2 cup all-purpose flour

1/2 cup cornmeal

1 pinch salt

1 pinch ground black pepper

1 pinch garlic salt

1 cup oil for frying

DIRECTIONS

Combine egg and milk together in a small bowl, mix well.

In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.

Heat 1/2 inch of oil in a deep skillet over medium heat until golden brown. Take out and place on a plate with pape towels so that it drains off the fat. Salt and Pepper.

Answer 4

Baked Zucchini Gratin:

1 medium onion, sliced

2-3 lbs. zucchini or squash, sliced

1 stick butter/margarine, melted

2 cups mozzarella cheese

1/2 cup bread crumbs

1/4 cup Parmesan cheese

Salt, pepper, and thyme to taste

Preheat oven to 350 degrees. In a greased casserole dish, layer onion and zucchini and season with salt, pepper and thyme. Pour a little of the melted butter over this layer. Sprinkle with some of the mozzarella and Parmesan cheese. Mix together bread crumbs and remaining butter and layer over the cheese mixture. Sprinkle with remaining cheese and bake for 35-40 minutes until zucchini is fork tender.

Answer 5

very simple:

slice length wise, cut off a little on the rounded side so it will lay flat

melt just a tad of butter

fry till golden brown on both sides and fork tender

salt and pepper to taste

**it's the only way I will eat squash

Answer 6

Butternut Squash Risotto  



Makes enough for four people

RECIPE

a butter nut squash about 500g

1.5L. stock or water and vegetable powder

50g unsalted butter

4-5 shallots

sugar

flat-leaf parsley

300g risotto rice

salt and pepper

parmesan

1 small pot double cream

METHOD

Saute chopped shallots in butter. Add 1/2 chopped parsley, then add cut up squash. Saute until just tender (this usually takes 10-15 minutes). Stir in rice - saute and then add boiling stock by the ladleful. When cooked (this will take about 18 minutes) add cream, the rest of parsley and the cheese.

Answer 7

Superb sweet

and sour squash

Serves 4

1 medium butternut squash, peeled, halved and deseeded

Olive oil

1 tablespoon coriander seeds, smashed

1 dried red chilli

2 red onions, peeled and finely sliced

Sea salt and freshly ground black pepper

4 cloves of garlic, peeled and roughly chopped

6 sprigs of fresh thyme, leaves picked A handful of raisins

A small bunch of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped

a handful of pinenuts

1 tablespoon white wine vinegar

2 tablespoons balsamic vinegar

1 tablespoon sugar

Preheat the oven to 200°C/400°F/gas 6. Cut the squash into finger-sized pieces. Add a good glug of olive oil to a nice big casserole-type pan and heat it up, then add the coriander seeds, chilli, squash, onion and a wineglass of water and put the lid on the pan. Cook for around 10 minutes, then remove the lid. The water will cook away and everything in the pan will soften.

You can now begin to fry again. Add a good pinch of salt and pepper, the garlic and thyme. Fry on a medium to low heat, slowly but surely cooking the veg through until it begins to turn a light golden colour. At this point add the raisins, parsley stalks and pinenuts. Fry for another minute or so then add the two types of vinegar and the sugar. Fry for a final 3 or 4 minutes – this is enough time to cook the harshness of the vinegar away and the sugar will give it a sweet glaze. Check the seasoning one more time and adjust if need be. Stir through the parsley leaves and serve immediately.

Answer 8

Rice with Summer Squash --

INGREDIENTS

1 cup chopped carrots

1/2 cup chopped onion

1 tablespoon butter

1 cup reduced sodium chicken broth or vegetable broth

1/3 cup uncooked long grain rice

1/4 teaspoon salt

1/4 teaspoon pepper

1 medium yellow summer squash, chopped

1 medium zucchini, chopped

DIRECTIONS

In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.

Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^...

Turkey Squash Casserole --

INGREDIENTS

1 pound ground turkey

1 tablespoon vegetable oil

2 cups sliced yellow summer squash

1 medium onion, chopped

2 eggs

1 cup evaporated milk

1 cup shredded mozzarella cheese

6 tablespoons butter or margarine, melted

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup crushed saltines

DIRECTIONS

In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain.

In a bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. square baking dish. Sprinkle with the cracker crumbs. Bake, uncovered, at 375 degrees F for 35-40 minutes or until heated through.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^...

Skillet Squash and Potatoes --

INGREDIENTS

1 small potato, peeled and thinly sliced

1/4 cup chopped onion

1 tablespoon cooking oil

1 small yellow summer squash, sliced

1/4 teaspoon salt

1/8 teaspoon pepper

1 dash paprika

DIRECTIONS

In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes. Add squash; cook, uncovered, for 8-10 minutes or until the vegetables are tender, stirring occasionally. Season with salt, pepper and paprika

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^...

Summer Squash Slaw --



INGREDIENTS

2 small yellow summer squash, julienned

2 small zucchini, julienned

1 small sweet red pepper, julienned

1/3 cup sliced onion

3 tablespoons vegetable oil

2 tablespoons cider or white wine vinegar

1 tablespoon mayonnaise

1 teaspoon sugar

1/2 teaspoon dill weed

1/2 teaspoon garlic salt

1/4 teaspoon celery salt

1/4 teaspoon pepper

DIRECTIONS

In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^...

Sausage Squash Skillet --

INGREDIENTS

1/2 pound bulk Italian sausage

1/4 cup chopped onion

1 medium yellow summer squash, halved and sliced

1/4 cup chicken broth

salt and pepper to taste

1/3 cup seasoned salad croutons

DIRECTIONS

In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add the squash; cook for 3-4 minutes or until tender. Stir in the broth, salt and pepper. Cook 2 minutes longer or until heated through. Sprinkle with croutons.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^...

Summer Squash Puffs --

INGREDIENTS

1 quart oil for frying

4 summer squash, cut into chunks.

1 medium onion, grated

2 eggs, beaten

2/3 cup all-purpose flour

2/3 cup dry corn muffin mix

2 teaspoons baking powder

3/4 teaspoon salt

DIRECTIONS

Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).

Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.

In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.

Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

FOOTNOTE

* If you end up with more than 2 cups squash after cooking and mashing, the remainder may be reserved in the freezer.